Split Roasting a Pig - Ford Powerstroke Diesel Forum
Off-Topic Discussion of All Non-Related Topics

Powerstroke.org is the premier Diesel Truck Forum on the internet. Registered Users do not see the above ads.
Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 05-15-2008, 09:26 AM
Compression Ignition Addict
 

Join Date: Feb 2007
Location: Maine
Posts: 281
Thanks: 0
Thanked 0 Times in 0 Posts
Feedback Score: 0 reviews
Split Roasting a Pig

We'll I figured that all the southern boys can help me out with this one. I'm doing a pig Roast next weekend for a buddy of mine that is getting Married.

The pig is going to be 50-55lbs

I've decided to do a spit method of cooking and here is the pit/spit that I built last weekend.







This is the locking device that I built, so I can rotate it 90 degrees and lock it in place.




I'm going to do an Inside Rub of the following:
Olive Oil
Lemon Juice
Apple Cider Vinegar
Minced Garlic
Cloves
Salt, Pepper, Cayenne Pepper

And I'm going to stuff it with the following:

Italian Sausage
Bread Stuffing
Carrots
Onions
Dried Apricots
A WHOLE CHICKEN
Minced Garlic
Salt, Pepper and a Couple of Eggs


I'm going to inject it with:

Water, Salt, Pepper, Garlic Powder, Apple Cider Vinegar


And I'm going to base as it's cooking with:

Oil, Lemon Juice, Garlic, Salt, Pepper



Since I've heard 1 hr of cook time per 10 lbs, i figure it will be done after 6 hrs, off course I will use a meat thermometer to decide when it's cooked.


So if anyone has any suggestions or things to watch out for I'd like to here it.

SO WHO WANTS SOME PIG?

Last edited by Doakster; 05-15-2008 at 09:51 AM.
Reply With Quote Quick reply to this message
Sponsored Links
Advertisement
 
  #2  
Old 05-15-2008, 09:33 AM
Premium Member
 

Join Date: Dec 2007
Location: Shawnee, OK
Posts: 4,938
Thanks: 0
Thanked 0 Times in 0 Posts
Feedback Score: 0 reviews

i havent been to a pig roast in a looooong time. I will try to find you some info
Reply With Quote Quick reply to this message
  #3  
Old 05-15-2008, 09:41 AM
Conservative and Proud


 

Join Date: Nov 2005
Location: Oregon
Posts: 14,472
Thanks: 0
Thanked 1 Time in 1 Post
Feedback Score: 0 reviews
Inject white wine!
Reply With Quote Quick reply to this message
  #4  
Old 05-15-2008, 09:46 AM
rdc rdc is offline
Grumpy Non-Socialist

 

Join Date: Jan 2008
Location: Lexington, OK
Posts: 2,623
Thanks: 0
Thanked 0 Times in 0 Posts
Feedback Score: 0 reviews
Quote:
Originally Posted by Banshee34 View Post
Inject white wine!
Oh man! You just lost 5 redneck points.
(Do we have redneck points on this site?)

Reply With Quote Quick reply to this message
  #5  
Old 05-15-2008, 09:55 AM
duct tape & zip ties

 

Join Date: Jul 2006
Location: Willis, MI
Posts: 10,761
Thanks: 0
Thanked 0 Times in 0 Posts
Feedback Score: 0 reviews
Send a message via Yahoo to bigcountrysg
Your pig will be done way before 6 hours man. Cooking 100 pound pig twice a year for my own roasts I have plenty of experince.

Although I cook all my pigs completely enclosed in a homemade roaster. I cook at a temp of 500 degrees. It takes about 6 hours to thoroughly cook up to a temp of 160 degrees.

I use a bed of coals with wood on top then cover that with coals to keep the flames down. The wood I use is a mixture of apple, cherry, oak, makes for a great flavoring. Then I baste the pig every 30 minutes with beer.
Reply With Quote Quick reply to this message
  #6  
Old 05-15-2008, 10:01 AM
rdc rdc is offline
Grumpy Non-Socialist

 

Join Date: Jan 2008
Location: Lexington, OK
Posts: 2,623
Thanks: 0
Thanked 0 Times in 0 Posts
Feedback Score: 0 reviews
Quote:
Originally Posted by bigcountrysg View Post
Your pig will be done way before 6 hours man. Cooking 100 pound pig twice a year for my own roasts I have plenty of experince.

Although I cook all my pigs completely enclosed in a homemade roaster. I cook at a temp of 500 degrees. It takes about 6 hours to thoroughly cook up to a temp of 160 degrees.

I use a bed of coals with wood on top then cover that with coals to keep the flames down. The wood I use is a mixture of apple, cherry, oak, makes for a great flavoring. Then I baste the pig every 30 minutes with beer.
That's more like it! +5 redneck points.
Reply With Quote Quick reply to this message
  #7  
Old 05-15-2008, 10:02 AM
Compression Ignition Addict
 

Join Date: Feb 2007
Location: Maine
Posts: 281
Thanks: 0
Thanked 0 Times in 0 Posts
Feedback Score: 0 reviews
Quote:
Originally Posted by bigcountrysg View Post
Your pig will be done way before 6 hours man. Cooking 100 pound pig twice a year for my own roasts I have plenty of experince.

Although I cook all my pigs completely enclosed in a homemade roaster. I cook at a temp of 500 degrees. It takes about 6 hours to thoroughly cook up to a temp of 160 degrees.

I use a bed of coals with wood on top then cover that with coals to keep the flames down. The wood I use is a mixture of apple, cherry, oak, makes for a great flavoring. Then I baste the pig every 30 minutes with beer.
I think the biggest difference here time wise is the enclosed method you are using, I'll never even come close to 500 degrees with the open spit. I've heard that you should be able to hold you hand just under the pig for 8-10 seconds with out taking it away and that's just about the right temp for spit roasting.

The 1hr per 10 pounds was a rule of thumb that I found for spit roasting, but I'll have to watch it for sure, so really the meat thermometer with be the final factor. I wish I had all the apple and cherry wood for the flavor.
Reply With Quote Quick reply to this message
  #8  
Old 05-15-2008, 10:06 AM
duct tape & zip ties

 

Join Date: Jul 2006
Location: Willis, MI
Posts: 10,761
Thanks: 0
Thanked 0 Times in 0 Posts
Feedback Score: 0 reviews
Send a message via Yahoo to bigcountrysg
Quote:
Originally Posted by Doakster View Post
I think the biggest difference here time wise is the enclosed method you are using, I'll never even come close to 500 degrees with the open spit. I've heard that you should be able to hold you hand just under the pig for 8-10 seconds with out taking it away and that's just about the right temp for spit roasting.

The 1hr per 10 pounds was a rule of thumb that I found for spit roasting, but I'll have to watch it for sure, so really the meat thermometer with be the final factor. I wish I had all the apple and cherry wood for the flavor.
It is spring time go see orchards. They do all there pruning in the early spring so they may have some branches laying around they will give you. At least this is how I get my apple and cherry wood.
Reply With Quote Quick reply to this message
  #9  
Old 05-15-2008, 10:09 AM
Compression Ignition Addict
 

Join Date: Feb 2007
Location: Maine
Posts: 281
Thanks: 0
Thanked 0 Times in 0 Posts
Feedback Score: 0 reviews
Quote:
Originally Posted by bigcountrysg View Post
It is spring time go see orchards. They do all there pruning in the early spring so they may have some branches laying around they will give you. At least this is how I get my apple and cherry wood.
Never thought of that, come to think of it, my Father just did a lot of pruning on one of our big apple trees, it's not enough to last the whole time but I'll blend it in with the other wood.
Reply With Quote Quick reply to this message
  #10  
Old 05-15-2008, 10:18 AM
Conservative and Proud


 

Join Date: Nov 2005
Location: Oregon
Posts: 14,472
Thanks: 0
Thanked 1 Time in 1 Post
Feedback Score: 0 reviews
Quote:
Originally Posted by rdc View Post
Oh man! You just lost 5 redneck points.
(Do we have redneck points on this site?)

White wine works great in everything, hell he could use the stuff outta the box to make it more redneck like.
Reply With Quote Quick reply to this message
Sponsored Links
Advertisement
 
Reply

Quick Reply
Message:
Options

Register Now

In order to be able to post messages on the Ford Powerstroke Diesel Forum forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
If you do not want to register, fill this field only and the name will be used as user name for your post.
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:

Log-in

Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.



Thread Tools
Display Modes

Posting Rules
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -8. The time now is 08:16 PM.


Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.6.1
Garage Plus, Vendor Tools vBulletin Plugins by Drive Thru Online, Inc.

vB.Sponsors